Tasting scale
Sweetness
Oak
Aromatic
Body
Tasting notes
Black Fruits and Berries
Cherry
Spice
Production
The Shiraz will be hand-harvesting and destemmed by a Pellenc mechanical sorter to remove any green and to allow only clean and healthy berries into the fermentation tank. A portion of the grapes are fermented in open top stainless steel tanks. Manual punch downs of the skins were conducted to ensure a fine tannin and colour extraction. Fermentation lasted 10 days. Fermentation peaks at 26°C, during which time thorough aerations took place while pumping over. Matured in a combination of new (20%-500L barrels) and older French oak barrels for 12-14 months. Grapes from each vineyard were fermented separately in stainless steel for 10 - 14 days. Specially selected cool-climate grapes were made in the traditional Syrah style to promote spice and pepper.
